Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Joanna Lumley's aubergine kuzi
Topped with toasted sultanas & almonds
1 hr 10 mins
Not Too Tricky
serves 4
About the recipe
Joanna has very fond memories of her childhood, much of which was spent travelling, as her father served in the 6th Gurkha Rifles. Designed to rekindle memories of Malaysia – a place she felt she belonged – this curry is something truly special. Serve with Roti jala and Sambal nenas.
Recipe From
Ingredients
1kg mixed aubergines
olive oil
5cm piece of ginger
5 shallots
5 cloves of garlic
coconut oil
2 tablespoons brown sugar
1 organic vegetable stock cube
2 tablespoons natural yoghurt
20g sultanas
50g flaked almonds
2 fresh red chillies
KUZI MASALA PASTE
2 shallots
2 cloves of garlic
2 tablespoons paprika
2 tablespoons tomato purée
1 tablespoon ground coriander
1 teaspoon ground anise seed (or 1 star anise, crushed in a pestle and mortar)
1 teaspoon ground cumin
4 tablespoons ground almonds
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim the aubergines, quartering any larger ones lengthways and halving any small, then toss in a roasting tray with sea salt, black pepper and a drizzle of olive oil. Roast for 40 minutes, or until softened and golden (now’s a good time to make your Roti jala batter).
- For the paste, peel the shallots and garlic, then place in a food processor with the rest of the paste ingredients and blitz.
- Peel the ginger and finely slice into matchsticks, then peel and finely slice the shallots and garlic.
- Place in a large frying pan over a medium heat with 1 tablespoon of coconut oil and fry 10 minutes, or until softened and golden.
- Stir in the paste and fry for 3 to 5 minutes, or until smelling fantastic.
- Pour in 500ml of water, add the sugar, crumble in the stock cube, and bring to the boil, stirring gently. Add the cooked aubergine, reduce to a low heat and simmer for 20 minutes, or until the sauce has thickened.
- Remove the pan from the heat and stir through the yoghurt.
- Toast the sultanas, then the almonds, in a dry frying pan until golden, while you deseed and finely slice the chillies. Scatter it all over the kuzi, and serve with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) – delicious!
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